Good food should feel warm, generous, and worth passing around, and that is the spirit behind Creamy Baked Mac and Cheese. This is the kind of centerpiece that makes dinner feel complete without needing a crowded menu. Once it is in the oven, the kitchen begins to do that wonderful work of building anticipation.
Ingredients
- 8 ounce elbow macaroni
- 4 tbs unsalted butter
- 4 tbs flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 1/2 cups sharp cheddar cheese (shredded)
- 1 1/2 cup Gruyère cheese (shredded)
- Salt and pepper to taste
- 1 tsp paprika
- 1 cup Panko bread crumbs
- 1/2 cup Parmesan cheese
- 2 tbs melted butter
Instructions
- Preheat oven to 350 F and have a 2-3 quart baking dish ready.
- Boil the pasta until Al dente, drain add 1 tbs olive oil and stir to be coated.
- Make the roux by melting the butter, add 4 tablespoons of flour gradually while whisking. Keep whisking until bubbly.
- Gradually whisk in 2 cups of milk and 1/2 cup of heavy cream on medium heat about a couple of minutes, add salt, pepper, 1 teaspoon of paprika and whisk until small bubbles form on the edges add the cheese gradually (reserving 1 cup) and whisk until smooth.
- Turn of the heat, add the macaroni to the cheese sauce and stir until combined. Pour 2/3 of the amount in the baking dish add the reserve cheese and top it with the remaining macaroni, with a spoon smooth the top.
- Make Panko topping: in a small bowl combine Panko, 1/2 cup of parmesan cheese and 2 tablespoons of melted butter mix well, spoon on top of the macaroni.
- Bake on bottom shelf for 30 minutes or until golden and you will have the most amazing Mac and Cheese. Enjoy!